Steps

1. 【Eggplant Ginger Stir-fry】Cut off the tough ends of 3 eggplants.
   🕒 00:33
2. Make shallow cuts on the skin of the eggplants with a knife.
   🕒 00:38
3. Cut the eggplants in half and then into 4 pieces each.
   🕒 00:45
4. Gently rub 1 pinch of salt and 2 pinches of sugar into the cut eggplants. 【Key Tip!】 This draws out excess moisture, making them less oily.
   🕒 00:49
5. In a bowl, combine 1 tbsp cooking sake, 1 tbsp mirin, 2 tsp soy sauce, 1/2 tsp Chinese soup paste, 1/3 tsp potato starch, and 8g grated ginger to make the ginger stir-fry sauce.
   🕒 00:56
6. Lightly pat dry the surface of the eggplants with a paper towel.
   🕒 01:01
7. Heat oil in a frying pan and sear the eggplants, skin-side down, until well-colored. 【Key Tip!】 Searing the skin well keeps the eggplant's vibrant color.
   🕒 01:07
8. Turn off the heat, add the prepared sauce to the pan, and toss the eggplants to coat. 【Key Tip!】 Turning off the heat prevents the sauce from evaporating and ensures it clings to the eggplant.
   🕒 01:10
9. Once the sauce boils, stir briefly and serve.
   🕒 01:19
10. 【Eggplant with Miso】Remove the stems from 3 eggplants.
    🕒 01:37
11. Steam the eggplants in the microwave. 【Key Tip!】 Steaming them in their own moisture results in a tender, melt-in-your-mouth texture.
    🕒 01:44
12. In a bowl, combine 1 tbsp miso, 1 tbsp mirin, 2 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, 1 pinch MSG (Umami Seasoning), dried chili slices (to taste), and 3g bonito flakes. Mix well to create the miso sauce. 【Key Tip!】 Combining bonito flakes and MSG enhances the umami flavor.
    🕒 01:47
13. Take the softened eggplants out of the microwave and cut them into bite-sized pieces using tongs or a fork.
    🕒 01:56
14. Toss the cut eggplants with the miso sauce until well coated and serve.
    🕒 02:14
15. 【Sweet and Savory Bowl】Cut 3 eggplants into quarters lengthwise.
    🕒 02:37
16. Place the cut eggplants in a bowl and mix in 2 pinches of salt and 2 pinches of sugar. Let sit for 5 minutes. 【Key Tip!】 This step prevents the eggplant from absorbing too much oil and ensures a successful dish.
    🕒 02:46
17. Prepare a frying pan with oil and heat over low heat.
    🕒 03:02
18. Lightly pat dry the salted eggplants and generously coat them with all-purpose flour, shaking off any excess. 【Key Tip!】 Removing excess flour prevents the dish from becoming too oily.
    🕒 03:06
19. Stir-fry the eggplants over low heat until browned on all sides.
    🕒 03:13
20. Remove the browned eggplants and clean the frying pan.
    🕒 03:16
21. In a clean frying pan, combine 1.5 tbsp soy sauce, 2 tbsp cooking sake, 2 tbsp mirin, 2 tbsp water, 0.5 tbsp sugar, and 1 pinch MSG (Umami Seasoning). Bring to a boil.
    🕒 03:18
22. Once the sauce boils, return the eggplants to the pan and toss to coat evenly with the sauce.
    🕒 03:21
23. Serve over hot rice and garnish with your favorite seaweed or chopped green onions.
    🕒 03:25
24. 【Pork and Eggplant Stir-fry】Cut 3 eggplants in half lengthwise and make shallow cuts for better sauce absorption.
    🕒 03:36
25. Soak the cut eggplants in water with 1 pinch of salt and 1 pinch of sugar to remove bitterness.
    🕒 03:43
26. Cut 3 bell peppers and 150g pork belly into bite-sized pieces.
    🕒 03:49
27. Sprinkle 1 pinch of salt on the pork belly.
    🕒 03:51
28. In a bowl, combine 2 tbsp miso, 2 tbsp mirin, 1 tsp soy sauce, 1 tsp sugar, 2 tsp sesame oil, and 1 pinch MSG (Umami Seasoning). Mix well to create the miso sauce.
    🕒 03:51
29. Thoroughly pat dry the soaked eggplants with a paper towel.
    🕒 03:56
30. Lightly oil a frying pan and quickly stir-fry the pork belly. Be careful not to overcook, as it can become tough.
    🕒 04:00